As per measurements: perhaps the humid climate here is a factor but 500g flour does curiously produce a very wet dough which does not appear the consistency you had achieved in the video. I had to eye ball it - as the saying often goes. It’s now in the proofing stage. If a desired texture is more a bread then the final product should satisfactory despite the pessimist that I am by nature 😃
the humid is definitely a factor in yeast dough, especially how fast it rises. As far as the texture goes: more flour, more dense dough, the drier the cake will be. If the dough is a bit on a wet side, it may not be bad. The result after baking may be still very good. If I were you, I would play with the amount of flour and see what you get each time and what texture you like best. Eye balling with this recipe doesn't seem to create a disaster 😉
Hi, I hope that you are well and still beaming that electric smile of yours...ZAP! I appreciate how you mentioned adapting a recipe slightly to suit your tastes. Bakers should use that information whenever they bake. You read some recipes and there is enough sugar to melt your teeth. I look forward to your reply, as I would love to share some of my thoughts with everyone (and you). I would do it now but I don't want to come across as a boob. Sometimes when we comment we convey the wrong thing. We fail to realize that this is just cake, enjoy it.
Oh fantastic! You made my weekend! I love chatting about baking! I think the bake you showed us turned out quite well. It looked as though it had a crumb as cakes should have. (I have tasted baking 10 minutes out of the oven as well and it's divine.) As it cooled though, did the cake deflate and pull away from the sides of the pan dramatically? If it did, it could be due to the order in which you added the ingredients. I think we get caught up with enriched bread dough and cake. but in a good way. Now I may be off base a little, but I don't think that it will change the flavour of the cake just the structure. I would cream the sugar with the butter then add the eggs (2 eggs plus 1 yolk) and beat until the colour changes to the eggs. Just as we would for a cake. Then blend that into the starter. I will leave off right here and continue our chat after Christmas. I am working late-shift so I don't know when I will have time to get back to you. I wish you and your loved ones a very Merry Christmas.@@MyFavoriteFWord
Hi, I think it's because of the pan you're using. It is a tad too shallow. Panettone and Babka pans have high sides. To keep them from falling. Then they are cooled upside down. Anyway, I think if you adapt your recipe a tad by beating some volume into the eggs it may add some structure. Maybe another solution would be to divide your dough in two and use 2 loaf pans? This really is a fun recipe, it is like a long version of quick breads.@@MyFavoriteFWord
@@krisyallowega5487 thank you so much for your insight. I have never taken the details into a consideration. I just put things together and see what happens. But obviously there is science to baking lol
It will be even lighter in texture and color. I tried all egg to egg whites ratios and I picked one I liked most. But you won't mess it up if you use 2 whole eggs
I have never tried to bake without eggs so I would not know, although we bake breads without eggs and they rise, so maybe the texture would be denser, I would think. There are egg substitutes out there, experiment and see. And check out vegan channels, I bet they have some ideas👌
@@MyFavoriteFWord indeed - I had quite a bit of frozen leftovers of your recipe cake which incidentally, reheats superbly. I own and operate a traditional Bed and Breakfast, you see (not to be confused with an Airbnb), historical society house from c1870’s. All bakes - e.g. - rotations of breads and pastries - are done on premises. Long story short, a recent booking came in and it just so happened to be a young lady of Polish ancestry (parents from Poland), and so I was hoping to have gotten the correct pronunciation. She knew of the cake. The final product was to her liking but a bit embarrassing for me as I could not pronounce it. I am a retired chef from French formal fine dining world, you see and so being respectful to dishes and their origin/etymology remains important - formal or informal is of no consequence, really 😃
@@tristanrl1940 I am thrilled you tried the recipe and served it to your Polish guest :) The cake does reheat well, I agree ( I always reheat it before I eat it;). I made the recipe my own, the original has more sugar and more butter. So if you really want to impress your Polish guest and dont mind the extra calories feel free to experiment with adding more butter and sugar:)
